Description
This lentil and vegetable shepherd’s pie is a hearty, wholesome twist on the classic comfort food. Made with protein-packed lentils, tender vegetables, and a rich savory gravy, all topped with creamy mashed potatoes, it’s a satisfying vegetarian meal the whole family will love. Perfect for cozy dinners, meal prep, or holiday tables.
Ingredients
Scale
Base
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
Lentil Mixture
- 1½ cups brown or green lentils, rinsed
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- 1 teaspoon fresh rosemary (or ½ teaspoon dried)
- ½ teaspoon smoked paprika
- 3 cups vegetable broth
- 1 cup frozen peas
- 1 cup frozen corn
- Salt and pepper to taste
Topping
- 4 cups mashed potatoes, prepared and seasoned
- 2 tablespoons butter (optional for topping)
Garnish
- Chopped parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the finished shepherd’s pie.
- Sauté Vegetables: Heat olive oil in a large skillet or saucepan over medium heat. Add diced onion, carrots, and celery, and cook for 5–7 minutes until they soften and start to become translucent.
- Add Aromatics and Spices: Stir in the minced garlic, tomato paste, thyme, rosemary, and smoked paprika. Cook for about 1 minute to release the flavors.
- Cook Lentils: Add the rinsed lentils and vegetable broth. Bring the mixture to a boil, then reduce heat and simmer for 25–30 minutes until the lentils are tender and most of the liquid is absorbed.
- Add Frozen Veggies and Season: Stir in the frozen peas and corn, and season the mixture with salt and pepper to taste.
- Assemble Pie: Transfer the lentil mixture to a 9×9-inch baking dish or similar size. Spread the prepared mashed potatoes evenly over the top, using a fork to create texture. Dot the surface with butter if using for an extra golden finish.
- Bake: Bake the assembled shepherd’s pie for 20–25 minutes until the mashed potato topping is lightly golden and the filling is bubbling.
- Serve: Let the pie cool slightly before serving. Garnish with chopped parsley if desired to add a fresh herbaceous note.
Notes
- You can make this dish vegan by using dairy-free mashed potatoes and omitting the butter.
- Sweet potato mash makes a delicious and colorful topping alternative.
- Leftovers keep well in the fridge for up to 4 days, making this dish perfect for meal prep.
